Garlic Soup (Sopa de Ajo)

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8 large eggs 
• 2 tablespoons flat-leaf parsley fresh chopped
• 5 tablespoons garlic minced
• 2 teaspoons olive oil 
• 2 ounce rustic bread cut into 1-inch cubes
• 0.3 teaspoon salt 
• 1 teaspoon paprika smoked sweet
• 3 cups vegetable broth organic (such as Emeril's)
• 1 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• broiler

Directions

1. Preheat broiler.
2. Heat oil in a large saucepan over medium heat.
3. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika.
4. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
5. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 35
6. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350 for 20 minutes or until egg whites are set but yolks are still runny.
7. Sprinkle evenly with chopped parsley.